Very Cranberry by Jennifer Trainer Thompson

Author:Jennifer Trainer Thompson [Thompson, Jennifer Trainer]
Language: eng
Format: epub
ISBN: 978-0-307-78882-5
Publisher: Ten Speed Press
Published: 2011-03-29T16:00:00+00:00

To make the relish, combine all the ingredients in a food processor. Process to a coarse purée. Use now, or cover and refrigerate for up to 3 days.

Adjust an oven rack in the top part of the oven. Preheat the oven to 400°F. Place the duck on a work surface skin side up. Using a sharp knife, score four ½-inch-deep cuts across the skin at a 45-degree angle. Sprinkle the salt and pepper over the meat side of the duck breasts.

Heat the oil the in a large, heavy skillet over high heat until almost smoking. Add two duck breasts, skin side down, and cook for 5 minutes, or until brown and crisp on the bottom. Make sure the breasts don’t touch each other. Turn and cook for 2 more minutes, or until browned on the second side. Remove the pan from the heat and transfer the duck breasts, skin side down, to a baking sheet. Repeat for the remaining two breasts. Roast in the oven on the top rack for 5 minutes. Remove from the oven and slice each breast into ¼-inch-thick diagonal strips. Fan out on warmed plates and spoon cranberry-ginger relish over the top. Serve immediately.

Serves 4

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